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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas
Jiang Shi, Jesús Simal‐Gándara, Jufen Mei, et al.
Food Chemistry (2021) Vol. 363, pp. 130278-130278
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development
Qianqian Qi, Mei‐Jun Chu, Xiu-Ting Yu, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4581-4609
Open Access | Times Cited: 152
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4757-4784
Closed Access | Times Cited: 67
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)
María José Aliaño–González, Ceferino Carrera, Gerardo F. Barbero, et al.
Food Chemistry X (2021) Vol. 13, pp. 100192-100192
Open Access | Times Cited: 65
SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels
Guobin Yang, Lujun Li, Min Wei, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 45
Special tea products featuring functional components: Health benefits and processing strategies
Gaozhong Yang, Qing Meng, Jiang Shi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1686-1721
Closed Access | Times Cited: 28
Integrated metabolomic and transcriptomic analysis of metabolic diversity and biosynthesis of glucosinolates and flavonoids in various cultivars of radish microgreens
Yuan Zhong, Yuxuan Xie, Dan Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104055-104055
Closed Access | Times Cited: 9
Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
Xiaokun Qiu, Jiajia Su, Jiangli Nie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 809-809
Open Access | Times Cited: 8
Targeting cancer stem cells and signalling pathways through phytochemicals: A promising approach against colorectal cancer
Wenhao Liao, Lanlan Zhang, Xian Chen, et al.
Phytomedicine (2022) Vol. 108, pp. 154524-154524
Closed Access | Times Cited: 34
Comprehensive genomic identification and expression analysis 4CL gene family in apple
Zonghuan Ma, Xintong Nan, Wenfang Li, et al.
Gene (2023) Vol. 858, pp. 147197-147197
Closed Access | Times Cited: 17
Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea (Camellia sinensis) Plants
Yangen Fan, Tingting Zhao, Xiang Qin-zeng, et al.
Plants (2024) Vol. 13, Iss. 3, pp. 426-426
Open Access | Times Cited: 5
Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma
Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong‐Quan Xu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100701-100701
Open Access | Times Cited: 5
Analysis of flavonoid metabolism of compounds in succulent fruits and leaves of three different colors of Rosaceae
Yang Chen, Nan Sun, Xin Qin, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Potential of New Plant Sources as Raw Materials for Obtaining Natural Pigments/Dyes
Bruna Melo Miranda, Orlando Vilela, Sibele Santos Fernandes, et al.
Agronomy (2025) Vol. 15, Iss. 2, pp. 405-405
Open Access
Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
Jiang Shi, Wenliang Wu, Yongcheng Zhang, et al.
LWT (2022) Vol. 173, pp. 114286-114286
Open Access | Times Cited: 26
X-rays irradiation affects flavonoid synthesis and delays reddening of winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) during cold storage
Xiaohong Guo, Qianting Liu, Jiaming Du, et al.
Postharvest Biology and Technology (2022) Vol. 193, pp. 112048-112048
Closed Access | Times Cited: 25
Anthocyanin metabolism and its differential regulation in purple tea (Camellia sinensis)
Xiaoxiang Li, Ze-Yu Li, Wan Zhu, et al.
Plant Physiology and Biochemistry (2023) Vol. 201, pp. 107875-107875
Closed Access | Times Cited: 14
How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea
Gaozhong Yang, Mengxue Zhou, Jiang Shi, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105451-105451
Open Access | Times Cited: 12
Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea
Xuejin Chen, Pengjie Wang, Mingxiu Wei, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 9, pp. 3730-3741
Closed Access | Times Cited: 29
Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.)
Xiaohui Zhou, Songyu Liu, Yan Yang, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 21, pp. 13475-13475
Open Access | Times Cited: 19
Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity
Chunjie Yang, Xin Wang, Ju Zhang, et al.
LWT (2022) Vol. 163, pp. 113623-113623
Open Access | Times Cited: 18
Characterization Variation of the Differential Coloring Substances in Rapeseed Petals with Different Colors Using UPLC-HESI-MS/MS
Haitao Zeng, Tao Zheng, Ying Li, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5670-5670
Open Access | Times Cited: 10
Time-series based metabolomics reveals the characteristics of the color-related metabolites during the different coloration stages of Zanthoxylum bungeanum peel
Cheng Wang, Fangting Han, Xiaonan Chen, et al.
Food Research International (2022) Vol. 155, pp. 111077-111077
Closed Access | Times Cited: 16
Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes
El‐Sayed M. Abdel‐Aal, Iwona Rabalski, Lili Mats, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6676-6676
Open Access | Times Cited: 16
Enhanced Chromium (VI) Adsorption onto Waste Pomegranate-Peel-Derived Biochar for Wastewater Treatment: Performance and Mechanism
Yingzhou Chen, Jin‐yan Yang, Adil Abbas
Toxics (2023) Vol. 11, Iss. 5, pp. 440-440
Open Access | Times Cited: 9
Multi-omics analysis revealed anthocyanin accumulation differences in purple tea plants ‘Ziyan’, ‘Zijuan’ and their dark-purple hybrid
Liqiang Tan, Peng Zhang, Cui Dong, et al.
Scientia Horticulturae (2023) Vol. 321, pp. 112275-112275
Closed Access | Times Cited: 8
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